Easy chocolate brownie recipe for fudgy treats

Okay, let’s talk brownies. Not just any brownies—fudgy, gooey, melt-in-your-mouth chocolate brownies. The kind that makes you close your eyes and sigh after the first bite. I’ve tried a million recipes (okay, maybe like 10), but this one? This one’s my go-to. It’s stupid easy, and I promise you, even if you burn toast regularly, you can handle this.

I first made these when I was desperate for chocolate and had zero patience. You know those days? Yeah. So I threw stuff together, crossed my fingers, and somehow ended up with the best brownies ever. Now I make them all the time, and my friends beg me for the recipe. Lucky for you, I’m sharing it today. No secrets here.

Recipe Card

Recipe Title: Easy chocolate brownie recipe for fudgy treats

Servings: 9 (or 1 if you’re me and having a bad day)

Prep Time: 10 minutes

Cooking Time: 25 minutes

Calories: 320 kcal per serving

Ingredients:

• 1 cup (2 sticks) butter, melted
• 2 cups sugar (yes, it’s a lot. live a little.)
• 4 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (the good stuff, not the sad dusty kind)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup chocolate chips (optional, but highly recommended)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9 baking pan or line it with parchment paper. If you’re lazy like me, just spray it with cooking spray and call it a day.
2. In a big bowl, mix the melted butter and sugar. It’ll look kinda weird and grainy. That’s fine. No one’s judging.
3. Add the eggs one at a time, mixing after each. Then stir in the vanilla. If you spill a little vanilla, no big deal. It happens.
4. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Or just dump them in and stir. I won’t tell.
5. Slowly add the dry stuff to the wet stuff. Mix until just combined. Don’t overmix, or your brownies will be tough, and we don’t want that.
6. Fold in the chocolate chips if you’re using them. Or don’t. It’s your life.
7. Pour the batter into the pan and spread it out. It’ll be thick. That’s normal.
8. Bake for 20-25 minutes. Start checking at 20. You want a toothpick to come out with a few crumbs, not clean. Clean means overcooked, and we’re not about that life.
9. Let them cool for at least 10 minutes before cutting. I know, it’s hard. But patience pays off with fudgy brownies.

Boom. Done. You just made the easiest, fudgiest brownies ever. High five.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	30g	15g	6g

Look, I’m not a nutritionist, and you’re not here for a health lesson. You’re here for brownies. Let’s be real.

Ingredient Swaps

Ingredient	Substitution
Butter	Margarine or coconut oil
All-purpose flour	Gluten-free flour (1:1 ratio)
Sugar	Coconut sugar or brown sugar
Chocolate chips	Chopped nuts, marshmallows, or nothing

Use what you’ve got. Cooking is supposed to be fun, not stressful.

Tips

• Don’t overbake. Seriously. Take them out when they’re still a tiny bit underdone in the middle. They’ll keep cooking as they cool.
• If you want extra fudgy brownies, use an extra egg yolk. Trust me on this.
• Let them cool before cutting. I know, I said it already, but it’s worth repeating. Hot brownies fall apart, and then you’re just eating brownie mush. Which, honestly, still tastes good.

FAQ

Q: Can I make this ahead of time?
A: Yep. Bake them, let them cool, and store them in an airtight container at room temp for up to 3 days. Or in the fridge if you’re weird like that.

Q: Can I freeze leftovers?
A: Sure! Wrap them tight in plastic or foil, then freeze. Thaw at room temp or microwave for a few seconds. They won’t be *quite* as perfect, but they’ll still hit the spot.

Q: Why are my brownies dry?
A: You baked them too long. Next time, check earlier. Or maybe you measured the flour wrong. Spoon it into the measuring cup, don’t scoop.

That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you burn them… well, just cover them in ice cream and call it a sundae. No one has to know.